ILK Testing 




SCHOENMAN 



MILK TESTING 



INSTRUCTIONS FOR TESTING MILK AND 
DIVIDING MONEY FOR 

Creameries, Cheese Factories 
and Dairymen 



BY 



ADOLPH SCHOENMAN 

Instructor in Milk Testing, University of Wisconsin 



SECOND EDITION 




MADISON, WIS. ^ I r> L/^ ^ ^ 

PUBLISHED BY THE AUTHOR 6 f y *T ^ ^CC^C 

1895 



/ 



Copyrighted 1894 and 1895 
By Adolph Schoenman 



Tracy, Gibbs & Co., Printers, IMadison, Wis. 






PREFACE. 



It has for many years past been a recognized fact of all the leading 
Experimental Stations that a simple and accurate method of determin- 
ing the butter fat of milk was sorely needed for the general good of 
the dairy public. 

Although the general dairy public is rather slow in " catching on " 
to the great injustice of pooling milk by weight otihy, regardless of the 
fat it contains. The wiser heads and experimental workers have 
for several years discovered the great injustice of the "weight pool- 
ing " practice. And further than that, they have seen the great 
mass of dairy farmers, year after year, feeding cows of all sorts, good, 
bad and indifferent, thousands of which were not paying for their 
keep, and are a curse, not a boon, to their owner. 

But with no better method at hand than to cream and churn each 
cow's milk separate for the purpose of weeding out the poor ones, it 
would be needless to preach cow testing to the average dairy farmer. 
Therefore, for the double reason as above stated, the invention of a 
simple and accurate device for measuring the butter fat of milk was 
ardently sought for by the chemists of several of the leading Experi- 
mental Stations. 

Several years ago Professor Short of the Wisconsin Experimental 
Station led the way by inventing a method by which the butter fat of 
milk could be quite readily measured. Although not quite satisfac- 
tory, it was a stride in the right direction. Next came the test of 
Professor Patrick of the Iowa Experimental Station, which was some- 
what different and in a measure quite satisfactory. But not quite the 
thing for quick, simple, and accurate work. But to cap the climax. 
Dr. S. M. Babcock, chief chemist of the Wisconsin Experimental 
Station invented a simple and accurate test by which the average 
school boy of fourteen years of age, by carefully reading the instruc- 
tions can make an accurate butter fat test of a dozen different cows in 
ten to fifteen minutes time. 

The great and wonderful good this invention which Dr. Babcock 
gave to the dairy public free time alone can tell. Through the 
courtesy of Dr. Babcock, by whom the writer was greatly assisted in 



iv Preface. 

getting up this little book, the author takes this opportunity to thank 
the doctor for his kindness. 

Part I gives reasons why the test should be applied to the cows for 
the owner's sake, and at the factory it should be applied for justice's 
sake. 

Part II gives a complete description for making the test, not only 
for fat, but also for solids not fat, and for finding adulterations. It 
also gives a full and concise description of the composite test, and, 
finally, shows by actual examples how to divide the money under the 
test. 

Part III gives useful pointers which are indexed and numbered in a 
manner which can not fail to simplify the subject and increase the 
usefulness of the book. The writer believes, however, that to 
thoroughly master the subject the student should not only study each 
pointer separately, but should reinforce his knowledge in each case by 
an actual experiment. 

THE AUTHOR. 

Plain, Wis. 



TABLE OF CONTENTS. 



PART I. 
Chapter. Page. 

I. Reasons why the Dairymen Should apply the Test to their 

Cows ^ 

II. Why Cheese factories should pay by the Test 3 

III. Useful Hints to Cow Owners 5 

PART II. 

I. The Glassware and Machinery of the Babcock Test 8 

II. Making the Test 1 1 

III. Testing Cheese ^7 

IV. How to Test Butter i8 

V. The Composite Test I9 

VI. How to Detect Watered Milk 25 

VII. How to Divide the Money 3* 

PART III. 

I. Useful Pointers for making the Test 35 



PART I. 

APPLICATION OF THE TEST. 



I. Reasons why Dairymen Should Apply the BabcockTest to 
Their Cows. 

Farmer Jones is the owner of three cows; his favor- 
ite cow is Bess, a fine large cow which gives a large 
yield of milk, while Bell is a puny looking animal with 
only a moderate milk yield. "Daisy," he says, ''will 
have to be sold. She gives only about three-fourths 
as much milk as Bess and eats just as much food." 
He had formed an opinion of each cow, judging only 
from quantity (as most dairymen do), while quality 
was not considered. 

The cheese maker (who owned a test), had on sev- 
eral occasions heard of Farmer Jones' Bess and her 
large milk yields. So, one fine day, he went down to 
test her, and also the other two, and obtained the fol- 
lowing result: 





Butter Fat. 


Test, 


4.0^=1 
4.6^=1 


.896 pounds. 
[ . 00 " 
.012 " 



Bess— Daily yield, 32 pounds milk. 
Bell— " " 25 
Daisy—" " 22 

Farmer Jones, here is the result of the test of you 
three cows. Daisy is your best cow, yielding 1.012 
pounds of butter fat per day. 

Bell comes next, with a record of one pound of 
butter fat, while Bess, your brag cow, brings up the 
rear with a record of .896 pounds of butter fat. 



-2 MILK TESTING. 

**I am astonished at those results, Mr. Cheese- 
maker, and now see that through my ignorance of 
judging a cow by the quantity of her milk, regardless 
of quality, I came near selling my best cow at a cow- 
beef price, and now this little Babcock machine told 
me in a ten minutes test that she is a jewel indeed, 
and is not for sale at any price. 

Isn't that a dandy little machine, though.? But I 
suppose of course, it is patented and cost a pile of 
money." 

*'No, sir; it is not patented. Dr. Babcock gave this 
wonderful invention to the dairy public as free as the 
water that flows from the well." 

Dear reader, the foregoing is simply a correct illus- 
tration of a false notion of a dairy cow based on 
the deceitful and misleading basis of quantity alone, 
and the wonderf^il results wrought by applying the 
Babcock test to a herd of cows. When we think of 
the thousands of herds of cows throughout the land 
which are kept on the basis of quantity and a large 
percentage of which do not pay for their keep, and 
are further acquainted with the fact that any farmer can 
now purchase a four-bottle Babcock test at the nomi- 
nal price of $5.00, wherewith, in connection with a 
pair of spring balance he can purify his herd by weed- 
ing out the unprofitable portion thereof with wonder- 
ful accuracy and great profit. Yes; when we think 
of all those things, we wonder in amazement of the 
future greatness of the Babcock test. 

Look at these figures. 

Here are the tests of six cows kept at the Wiscon- 



MILK TESTING. 



sin Experimental Farm, and probably fed and cared 
for exactly alike: 

Milk of Bessie tested 6.95 per cent of fat. 



♦ *' Jersey 




6.91 * 


♦ *♦ Sylvia 




6.44 


* *• Mattie 




3.28 


' *' Bunn 




2.87 


* ** Topsy 




3.35 



The average of the first three is 6. j6, while the av- 
erage of the last three is only 3. 16. Suppose the milk 
of the former is worth $1.00 per hundred, the latter 
is worth less than fifty cents. 



3. Why Cheese Factories Should pay by the Test. 

The cheese of our factories will never attain a high 
standard nor a high price, as long as the method 
of pooling milk by weight only, prevails. By this 
method the cheese factory patrons are constantly 
struggling to deliver weight. Weight is money, and 
the farmer schemes and studies how to deliver a large 
amount in weight, either by honest or dishonest 
means. 

Since the short advent of the Babcock test it has 
been proven by many Experiment Stations and other- 
wise, a hundred fold, that the value of cheese up to 
4^ per cent, or 5 per cent, milk as a rule corresponds 
to the amount of butter fat it contains. 

Every thinking man will at once see that the pool- 
ing of milk by weight only, offers a premium on poor 
milk and thereby degrades the milk standard to a low 
level. 



4 MILK TESTING. 

"Why," Mr. A. says, *' I breed a strain of cows 
that yield a large quantity, my neighbor B., who is 
not so shrewd as I, can furnish the quality.'' Quantity 
is money in pooling milk by weight only, and the 
shrewdest men willingly degrade the milk to the thin- 
nest of thin milks and thereby degenerate our cheese 
to a cheese of poor quality and poor price. 

While on the other hand if cheese factories pay by 
the Babcock test they offer a premium on a thing of 
merit, viz: On good rich milk. The idea now is: 
"The more butter fat the more money." 

Now Mr. A. will squirm and kick and squeal. But 
there is no hope for him. The test plan is bound to 
win in the end. And why.'' 

Because in the test plan the premium is offered to 
the man that brings the most butter fat. A thing of 
merit and of zvorth. 

The writer has made cheese for many years, having 
taken weekly tests and found that on an average the 
richest milk has invariably tested one per cent, above 
the thinnest, (all the cows being common native cows). 
Considering butter fat worth twenty-four cents we 
find that C, the man with the richest milk, has in- 
variably furnished butter fat to grease the man's 
cheese which brought the thinnest milk to the tune of 
twelve cents per cwt. of milk, to bring them up to 
the average standard of our factory cheese. 

Suppose each of these men furnished 85,000 pounds 
of milk per season. We find that C. has furnished 
butter fat to the snug little sum of $102.00 to grease 
his neighbor's cheese. 



MILK TESTING. 5 

These are undisputable facts, and we hope every 
cheese maker and milk producer will give them a 
careful study. The reader will readily see that in 
factories where Jerseys and Guernseys are mixed with 
common cows the injustice might be much more 
marked. 

There is another reason that will greatly tend to 
bring the cheese factories to pay by the test plan, 
where creameries and cheese factories are intermixed. 
And that is: Creameries will pay by the test, and 
draw all the rich milk to their doors, and factories will 
be compelled to follow the creamery's example or 
work at a great disadvantage. 

3. Useful Hints to Cow Owners. 

I. Buy a Babcock test and find out the real worth 
of your cows as ''cheese maker" did for Farmer Jones 
and saved the life of a precious animal. 

II. A four-bottle tester costs $5.00 and if rightly 
applied to a herd of miscellaneous unknown cows (a 
farmer never knows a cow until tested) with the ob- 
ject in view of "weeding out" and "grading up," it 
may bring in, in a short time, its costs in a hundred 
fold. 

III. Butter fat is money and the Babcock test will 
tell you where to find it. It will point you out which 
cows to keep and which to sell in ten minutes time. 

IV. The Babcock test tells the story of the terrible 
loss of butter fat by the average gravity method. It 
has shown that the average loss in gravity creaming 
is about three-fourths pounds per 100 pounds of milk, 



6 MILK TESTING. 

while in centrifugal creaming it is about one-sixth 
pound only. 

V. Did you ever dream that a pound of butter 
fat is worth about one hundred and fifty times as 
much as a pound of skim milk.? 

VI. If you did, it must have dawned upon you by 
this time that it is a gross injustice to buy and sell 
them at the same price; which is done by the "weight 
only method" of pooling milk. 

VII. Suppose you have ninety-seven pounds skim 
milk and three pounds of butter fat and your neigh- 
bor has ninety-six pounds skim silk and four pounds 
of butter fat. By the "weight only method" of pool- 
ing milk you both get the same price. Nevertheless 
300 pounds of your neighbor's milk is worth as much 
as 400 pounds of your milk. And now you kick and 
squirm and grumble because the Babcock test has re- 
vealed this terrible injustice, and does not let you 
continue the draught on your neighbor's pocket book. 

VIII. The writer has just completed a test from a 
sample of buttermilk taken from a farmer's churn, 
and it tested 3.2 per cent. fat. At the rate of sixteen 
and two-thirds pounds of buttermilk per cwt. of milk 
(which is the rule under the Cooley system), this far- 
mer keeps every sixth cow for waste in buttermilk. 
The Babcock test has told him this terrible story of 
waste, and he is now studying ways and means to stop 
the leak, and save the product of that sixth cow. 
Amen. 

IX. The great worth of the Babcock test is in the 
following items; First— It reveals the great losses in 



MILK TESTING. 7 

setting milk in the usual manner as practiced by most 
dairymen. Second — It points out the great losses 
which occur in churning thin cream at a high tempera- 
ture. Third — It is the best cow herd purifier known 
to man. Fourth — It has shown and continues to 
show the terrible injustice of '' weight only " pooling 
system. 



PART 11. 

THE GLASSWARE AND MACHINERY OF THE 
BABCOCK TEST. 



4. The Regular Bottles. [Fig. i.] The regular 
Babcock test bottle should contain at least 40 c. c. up 
to the neck. The neck is graduated from o to 10 per 
cent. Each division of the graduated scale represents 
.04 c. c. Five of those divisions are equivalent to one 
per cent, of fat, when one pipette of 17.6 c. c. milk 
is used. 

5. The Pipette. [Fig. 2.] The pipette should 
contain when filled to the mark, 17.6 c. c. A pipette 
of this size will deliver a little less than 17.5 c. c. and 
when of milk of average specific gravity, will weigh 
1 8- grams. The pipette should be accurately cali- 
brated. It can be tested by weighing the amount of 
mercury necessary to fill it to the mark. The weight 
of mercury should be 239 grams. Always be sure 
and buy a pipette marked 17.6 c. c. There are 
other sized pipettes on the market but they are "fool" 
pipettes and should never be used. 

6. Acid Measure. [Fig. 3.] A glass cylinder with 
a lip to pour from and a single mark at 17.5 c. c. is 
the best form for general use. 

7. Cream Bottles. [Fig. 4.] are the same as the 
regular bottle except that they have a bulb in the 
neck capable of holding 10 per cent, of fat. 

[8] 



^3 



3J 









I- ; 



/\ 



/T^cc. 



\/ 



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5qc 



FIG. 4. 



u 

FIG. 2. 



11 



lO MILK TESTING. 

8. Skim Milk Bottles are capable of holding 
twice the amount of the regular bottle, and when 
they are used it should be remembered that two 
pipettes of milk and two measures of acid are de- 
livei-ed. Each division on the scale of the neck on 
this bottle is equivalent to one-tenth per cent, of fat, 
instead of two-tenths per cent, as is the case in the 
regular bottle where only one measure of milk and 
one of acid is used. 

9. Machine for Wliiiiing. There are many differ- 
ent styles of machines, but all operating on the same 
principle. A machine should be capable of making 
from 700 to 1,200 revolutions per minute. A small 
wheel should make more revolutions than a large one. 

10. About the Motion. In machines where the 
motion is transmitted by belt or friction, the adjust- 
ment should be kept tight enough to avoid slipping, 
as otherwise the motion may be much less than is in- 
tended, and result in an imperfect separation of the 
fat. 

11. The Acid. Commercial sulphuric acid having 
a specific gravity of 1.82 to 1.83 should be used. The 
stronger is preferable. It is very important that the 
acid used have approximately the right strength. If 
it is considerably too weak the casein will not all be 
cut out, and being mingled with the fat will give an 
unsatisfactory test. 

If the acid is only a trifle too weak, the use of a 
little more may give a good test. If the acid is too 
strong it will turn the fat to a dark color. A good 
test may be obtained with too strong acid by using a 
little less acid. The acid should not be diluted. 



MILK TESTING. II 

12. Weak Acid. If acid is only a trifle too weak 
you will get good results by warming the milk to 70^ 
or 75° each test. If your acid is so weak that when 
testing milk at 50^ you have a white sediment in 
the lower end of the fat column, you may get good 
results by testing the milk at 70^ or 75° with the same 
acid. 

13. Boiling Water. Boiling water should be pro- 
vided for filling the bottles after they have been 
whirled for the first time, and for warming the con- 
tents of the bottles in cool weather. Distilled or rain 
water is the best for filling the bottles. 

HAKINQ THE TEST. 

14. Sampling the Milk. Every precaution should 
be taken to have the sample represent as nearly as 
possible the whole lot of milk from which it is taken. 

Milk fresh from the cow while still warm and be- 
fore the cream is separated in a layer may be thor- 
oughly mixed by pouring three or four times from one 
vessel to another. Milk that has stood until a layer 
of cream has formed should be poured more times, 
until the cream is thoroughly broken up and the 
whole appears homogeneous. 

No clots of cream should appear upon the surface 
when the milk is left quiet for a moment. Milk should 
not be poured more times than is necessary, as ex- 
tended mixing in this way is liable to churn the cream 
forming little granules that quickly rise to the surface. 
When this occurs it is impossible to obtain a fair sam- 



12 MILK TESTING. 

pie and it is useless to make the test. Milk is some- 
times churned by being transported long distances 
in vessels that are not full. 

15. Measuring the Milk. When the milk has 
been sufficiently mixed the milk pipette is filled by 
placing its lower end in the milk can and sucking at 
the upper end until the milk rises above the mark on 
the stem; then remove the pipette from the mouth 
and quickly close the tube at the upper end by firmly 
pressing the end of the index finger upon it to prevent 
access of air. Then carefully relieve the pressure on 
the finger so as to admit air slowly to the space above 
the milk. Always have the upper end of the pipette 
and the finger dry when you measure milk, as it is 
almost impossible to gradually lower the milk with a 
wet finger. When the milk is lowered to the mark 
on the pipette press suddenly with the finger to pre- 
vent the milk from flowing out. Next place the point 
of the pipette in the mouth of one of the test bottles, 
held in a slightly inclined position so that the milk 
will flow down the side of the tube, and remove the 
finger allowing the milk to flow into the bottle. Then 
blow into the upper end to expel the drop of milk 
held in the point. 

16. Adding the Acid. When all the samples of 
milk to be tested are measured ready for the test, 
the acid measure is filled to the 17.5 c. c. mark with 
sulphuric acid and from this it is carefully poured into 
a test bottle, containing milk, that is held in a slightly 
inclined position. The acid being much heavier than 
the milk sinks directly to the bottom of the test bot- 



MILK TESTING. I 3 

tie without mixing with the milk that floats upon it. 
The acid and milk should be thoroughly mixed to- 
gether by gently shaking with a rotary motion. 

17. Whirling tlie Bottles. The test bottles con- 
taining the mixture of milk and acid should be placed 
in the machine and whirled directly after the acid is 
added and mixed. In even numbered testers an even 
number of bottles should be whirled at the same time, 
and they should be placed in the wheel in pairs, op- 
posite each other, so that the equilibrium of the wheel 
will not be disturbed. The test should never be made 
without the cover on the jacket. After seeing that 
your bearing on the machine is all right, whirl the 
bottles at the proper speed about five minutes; then 
stop, and with pipette fill the bottles with hot distilled 
or rain water to about the 7 per cent, mark, replace 
the cover and whirl the bottles about one minute. 
Now you are ready to measure the fat in the neck of 
the bottle. 

Never attempt to measure the fat on any test bottle 
unless it is warm enough for the fat to be quite liquid. 
If the temperature in the room is cool, be sure and 
have a pail of hot water at hand when the whirling is 
completed. Then immerse your bottles in hot water 
up to the figure ten on the neck, taking them out as 
you get ready to measure the fat. It is impossible to 
get a good reading unless the fat is quite hot. 

18. MeasuriiijSj the Fat. The fat when measured 
should be warm enough to flow readily, so that the 
line between the acid liquid and the column of fat will 
quickly assume a horizontal position when the bottle 



14 



MILK TESTING. 



is removed from the machine. Any temperature be- 
tween 110° F. and 150° F. will answer, but the higher 
temperature is to be preferred. The slight difference 
in the volume of fat due to this difference in temper- 
ature is not sufificient to materially affect results. 

To measure the fat, take a bottle from its socket, 
and holding it in a perpendicular position with the 
scale on a level with the eye, observe the divisions 
which mark the highest and the 
lowest limits of the fat. The dif- 
ference between these gives the 
per cent, of fat directly. The 
reading can easily be taken to half 
divisions, or to one-tenth per cent. 
The line of division between the 
fat and the liquid beneath is near- 
ly a straight line and no doubt 
need arise concerning the reading 
at this point, but the upper sur- 
face of the fat being concave, er- 
rors often occur by reading from 
the wrong place. The reading 
FIG 5. should be taken at the line where 

the upper surface of the fat meets the side of the tube 
and not from surface of fat in the center of the tube 
nor from the bottom of the dark line caused by the 
refraction of the curved surface. For instance, in 
Fig. 5 the reading should be taken from a to b and 
not to c or d. 

The reading may be made with less liability of error 
by measuring the length of the column of fat with a 




MILK TESTING. I 5 

pair of dividers, one point of which is placed at the 
bottom and the other at the upper limit of the fat. 
The dividers are then removed, and one point being 
placed at the o mark of the scale on the bottle used, 
the other will be at the per cent, of fat in the milk ex- 
amined. 

Sometimes bubbles of air collect at the upper surface 
of the column of fat and prevent a close reading; in 
such cases a few drops of strong alcohol (over 90 per 
cent.) put into the tube on top of the column of fat, 
will cause the bubbles to disappear and give a sharp 
line between the fat and alcohol for the reading. 
Whenever alcohol is used for this purpose, the read- 
ing should be taken directly after the alcohol is added, 
as after it has stood for a time, the alcohol partially 
unites with the fat and increases its volume. 

19. Testing Skim Milk, Butter Milk and Whey. 
As a small amount of fat is usually present in the 
above products, you can get more accurate results by 
the use of a special test bottle, which contains twice 
as much as the ordinary bottle (generally known as 
skim milk bottle). In such a bottle twice the usual 
amount of milk and acid can be taken, and the column 
of fat being doubled, the reading can be taken with 
greater accuracy. Less acid is required for whey 
than milk. 

20. Testing Cream. Cream can be tested with 
the regular Babcock test bottle, by dividing one pi- 
pette of cream into two bottles and diluting said cream 
with the same amount of water, and finish the test 
exactly as with milk, and add the fat of the two bot- 



1 6 MILK TESTING. 

ties for the per cent, of fat in the cream. If the 
cream is quite rich use three bottles, by dividing 
one pipette of cream into three bottles, diluting it by- 
adding two pipettes of water equally divided among 
the three bottles, and then proceed with each bottle 
as in testing milk, and when completed add the fat 
of the three bottles for the per cent, of fat in cream. 

Where a delicate scale is available cream may be 
tested by weighing about five grams in the bottle, and 
then multiply the reading by i8, and divide by the 
weight in grams taken, same as in cheese. 

21. A Good Gathered Cream Test. Cream may 
be tested in ordinary bottles by using a pipette having 
a capacity of 6.04 c. c. which will deliver about six 
grams of average cream or one-third of the weight of 
the usual sample. When this pipette is used about 12 
c. c. water should be added to the cream in the bottle 
before adding the acid. The usual amount of acid 
should be taken and the test completed in exactly the 
same way as with milk. The reading should be multi- 
plied by three to obtain the per cent, of fat in the cream . 

THE LATEST AND BEST CREAfl TEST. 

21a. A new cream bottle devised by Mr. Winton of 
the Connecticut Experiment Station, and for sale by the 
Vermont Farm Machine Co. (See illustration.) With 
this bottle and an 18 c. c. pipette cream can be tested 
in exactly the same manner as milk is tested, viz: 
By taking one pipette of cream and one measure of 



MILK TESTING. 



1/ 



acid, and manipulating it in the same manner as the 

regular milk test and reading the 

per cent, of butter fat direct from the 

neck of the bottle. If an i8 c. c. 

pipette is not at hand an ordinary 17.6 

c. c. pipette may be used with the 

supposition of a test a trifle low. About 

one-fiftieth too low. 



TESTING CHEESE. 



22. How to Take the Sample. 

Where the cheese can be cut a narrow 
wedge reaching from the edge to the 
center of the cheese will more nearly 
represent the average composition of 
the cheese than any other sample. 
This may be chopped quite fine, with 
care to avoid the evaporation of water, 
and the portion for analysis taken from 
the mixed mass. 

When the sample is taken with a 
cheese tryer, a plug taken perpendicu- 
lar to the surface, one-third of the dis- 
tance from the edge to the center of 
the cheese should more nearly repre- 
sent the average composition than 
any other. The plug should either 
reach entirely through or only half through the 
cheese. For inspection purposes the rind may 
be rejected, but for investigations where the ab- 
solute quantity of fat in the cheese is required, the 



CONNECTICUT 
CREAM BOTTLE. 



1 8 MILK TESTING. 

rind should be included in the sample. It is well 
when admissible, to take two or three plugs on differ- 
ent sides of the cheese, and after splitting them length- 
wise with a sharp knife, take portions of each for the 
test. 

23. How to Make the Cheese Test. For the esti- 
mation of fat in cheese, about five grams should be 
carefully weighed and transferred as completely as 
possible to a test bottle. From 12 to 15 c. c. of hot 
water are then added, and the bottle shaken at inter- 
vals, keeping it warm, until the cheese has become 
softened, and converted into a creamy emulsion. This 
may be greatly facilitated by the addition of a few 
drops of strong ammonia to the contents of the bot- 
tle. After the contents of the bottle have become 
cold the usual amount of acid should be added and 
the bottles shaken until the lumps of cheese have en- 
tirely dissolved. The bottles are then placed in the 
machine and whirled, the test being completed in the 
same manner as with milk. To obtain the per cent, 
of fat the reading should be multiplied by 18, and 
divided by the weight in grams of cheese taken. 

HOW TO TEST BUTTER. 

23a. Take a glass tube |x 10 inches, fill it about 
three-fourths full of butter, set it in hot water for ten or 
fifteen minutes, then pour in about twenty or thirty 
drops of sulphuric acid (same as is used for milk test- 
ing), mix it well and set back into the hot water until 
a separation of the fat and brine is observed. Then 



MILK TESTING. 1 9 

measure the whole length of column (both fat and 
brine), and also measure fat column alone. To 
obtain the length of the brine column, subtract length 
of fat from whole length. Ex. Suppose whole length 
is eight inches and length of fat is 6| inches, length 
of brine would be ij inches. Allowing yV inch for 
the acid added to the brine we would have: 

Fat 6| inches. Brine, i^e inches. 

After the comparative lengths of brine and fat are 
obtained as above. 

Use the following rule. 

Multiply length of fat by .9. 

Multiply length of brine by 1.2. 

Divide the product of brine by product of fat, 
and subtract the quotient from i.oo. The remainder 
will be the per cent, of pure fat in butter. 

Above example: 

Fat, 6.75 X .9 = 6.075 product of fat. 
Brine, 1.187X1.2 = 1.4244 " " brine. 
i.4244--6.o75 = .2344- 
1. 00-. 234+ =.766- or 76.6 % fat in butter. 

THE COMPOSITE TEST. 

24. Potassium Bichromate. The discovery by 
Mr. J. A. Alen, a Swedish chemist, that potassium bi- 
chromate will preserve milk from coagulation and in 
excellent condition for testing for a long time, offers 
the most satisfactory solution to this problem yet pro- 
posed. This salt, although poisonous, is not so vio- 
lent a poison as corrosive sublimate, and may be used 
with comparatively little danger. On account of its 
bright orange color it is not likely to be mistaken for 



20- MILK TESTING. 

any other substance used in the dairy, and the tint 
which it imparts to milk, without the addition of any 
other coloring matter, is so marked that there is no 
danger of milk that has been treated with it being 
used for domestic purposes. 

25. The Potassium Bichromate Thoroughly 
Tested. The use of potassium bichromate for the 
preservation of composite samples of milk has been 
thoroughly tested, with most satisfactory results, by 
students of the Wisconsin Dairy School during the 
winter of 1893. Under the direction of Dr. Babcock, 
and under the immediate charge of myself, samples of 
milk have been kept in this way in a warm room for 
more than a month without being cogulated, and deter- 
minations of fat in these samples, at frequent inter- 
vals, have shown no change in the amount of fat found. 
In all, 1 14 composite tests were made by this method. 
Each of these was made up of either four or six samples 
of milk, ranging from partly skimmed milk containing 
little fat to very rich milk containing more than 6 per 
cent, of fat. 

The samples were kept in a warm room^ from eight 
to ten days after the first portion was added, and were, 
without exception, in good condition when the final 
test was made. All determinations of fat, both in the 
single and composite samples were in duplicate, the 
bottles containing the tests were inspected by myself 
and a written report given to me each day of the test. 
The final results are given below: 
Average per cent, of fat in all single samples, 3.676. 



MILK TESTING. ,21 

Average per cent, of fat in all composite samples, 3.654. 

Of the 1 14 trials there were only four in which the 
difference between the composite test and the average 
of the single tests exceeded two-tenths per cent., and 
in all of these the milk was partly churned by too 
much mixing, making it impossible to obtain a repre- 
sentative sample of the composite. Of the remaining 
1 10 trials, only ten gave differences larger than one- 
tenth per cent, fat, and in forty trials the composite 
test agreed exactly with the average per cent, of fat 
in the single tests. These results are far better than 
we have obtained by any other method, and I heartily 
recommend its adoption in factories, as The composite 
test. 

N. B. — A series of composite tests just completed 
by the Dairy students of the term of '94 have given 
even better results than the previous winter, as they 
were instructed to handle the samples carefully to 
prevent a partial churning. 

26. How to get the Samples. In making tests on 
this plan a pint or quart fruit jar should be provided 
for each patron. Into each of the jars should be 
placed, at the start, from one-fourth to one-half gram 
of powdered potassium bichromate. This need not be 
weighed as the amonnt can vary considerable without 
affecting the results. The amount specified is about 
one-half as much as would lie upon a cent or as much 
as can be taken upon a pen knife blade one inch long. 

This will be sufficient to preserve from a pint to a 
quart a week. Enough should be used to tint the 
whole sample when complete a light straw color, and 



22 MILK TESTING. 

it should be perfectly liquid when the final test is 
made. If it does not keep perfectly liquid, more bi- 
chromate should be used. 

Each jar should have upon it the name or number 
of the patron to whom it belongs. 

27. To Measure and Keep the Sample. A small 
tin cylinder holding from one to two ounces of milk 
when filled to the brim makes a convenient measure 
for this purpose. Whenever a fresh sample of milk is 

.placed in the jar it should be mixed with the milk pre- 
viously added by giving the jar a rotary motion. The 
jars should be tightly closed after each sample of milk 
is added and kept in a cool place during the week. 
If kept too warm the cream will become so hard that 
it cannot be mixed in without danger of churning 
which will always lead to low results. 

The test of the composite sample is made in exactly 
the same way as with fresh milk. 

28. Sampling Milk in Factories. There are sev- 
eral good methods to follow: 

First. — By stirrring the milk with a long handled 
dipper after it has been poured into the weigh can, 
and dipping out a small portion from which the test 
sample is measured. 

Second. — By punching a small hole in the bottom 
of the conductor pipe through which a small portion 
of the milk continually escapes and is caught in a 
small vessel placed to receive it. 

Third. — By laying a small tube in the bottom of 
the conductor pipe having it project a foot or more 



MILK TESTING. 23 

beyond the end and placing a small vessel to receive 
the portion of milk which runs through the tube. 

Fourth — By using a small tube about three-eighths 
of an inch in diameter with a slide so arranged at the 
bottom that it will close by slipping up over the tube 
and close up, when the operator presses down the tube. 
This tube should be at least as long as the weigh can 
is deep As quick as the milk is poured into the 
weigh can, the operator insert.s the tube and presses 
sli-htly, to close the valve at the bottom, and the 
tube contains a column of milk from top to bottom 
He then lifts out the tube and inserts the upper end 
of it in the composite jar and pours in the milk. This 
is the ideal way of getting a correct composite sam- 

^ This tube was first brought to notice by M. A. 
Scovell of the Kentucky Experiment Station. 

29. Quick Sampling Wlien Busy. Suppose you 
have fifty patrons numbered from one to fifty. F'fst.— 
In your refrigerator you have fifty jars numbered 
from one to fifty; one belonging to each patron 

Second— A rack containing fifty nine-inch test 
tubes is placed near the weigh can, also numbered 
from one to fifty. The tubes in the rack being so ar- 
ranged that by commencing at one end they may be 
filled continuously, (no skipping about). Into each 
tube place a very small amount of powdered po as- 
sium bichromate, hardly the size of a wheat kernel. 

Third.— Your milk sheet must contain the name 
and number of each patron. 



24 



MILK TESTING. 



Fourth. — Prepare a tablet having fifty printed 
bers for each day in the week. 

When the first patron comes (say 
number forty), take an ounce meas- 
ure full of his milk and pour it into 
the first tube in the rack. 

Observe his number when you set 
down the weight of his milk, and 
quickly put down his number opposite 
the printed No. i in your tablet. When 
emptying the samples, at your leisure, 
into the jars in the refrigerator, we ob- 
serve that in this case tube No. one 
would be emptied into jar No. forty, 
and so on with each patron. Say your 
next patron is No. twenty-six which 
goes into tube No. two. Tube No. two 
will then be emptied into jar No. twenty- 
six. Very quick work can be done as 
there is no skipping about or hunting 
for samples. 

30. Another Good Composite Test. 

A very satisfactory composite test may 
be made in the following manner: 

Obtain one of P. M. Sharpies' latest 
improved 5 c. c. pipette and the V. 
F. M. Co. 's composite test bottle. (See 
cut.) Take a long handled dipper and 
as soon as the milk is poured in to 
weighing can, give it a quick but live- 
ly stir, then take a sample of milk with 



num- 



COMPOSITE 
BOTTLE 



TEST 



MILK TESTING. 25 

dipper, rest it on the rim of can and take a 5 c. c. 
pipette full of this sample and transfer it directly into 
composite test bottle. Seven sam^^les thus taken and 
you are I'eady to make the composite test. You will 
notice that 7x5 c. c. will make 35 c. c. which will be 
(practically) a double sample, and you will therefore 
have to use a double amount of acid when testing. 

As seven days make a week, this makes a very nice 
weekly composite test. And with the above men- 
tioned pipette a sample can very quickly be taken. 

Caution.- — Very great care must be taken to have 
just seven samples so as to have the right amount of 
sample. Carelessness here might cause great trouble. 
If a patron should miss one day a double sample might 
be taken the next day without materially affecting the 
test. 

HOW TO DETECT WATERED HILK. 

31. A Simple Formula. After milk has stood from 
two to three hours the lactometer reading may be and 
generally is from one to two degrees higher than it 
was on the same milk immediately after it is drawn from 
the cow, hence it is quite impossible to get a strictly 
accurate formula. 

But the writer's aim is to give a simple formula only 
approximately accurate, but nevertheless a very valu- 
able guide which may be quickly applied by any intel- 
ligent person in a few minutes' time. 

32. Directions for Using the Quevenne Lactometer. 
For convenience in the following explanation we as- 
sume that L. R. means Lactometer Reading. T. 
means Temperature. 



26 MILK TESTING. 

Send to some dairy supply house for a "r 
Quevenne Lactometer, and a glass tube about 
two inches in diameter and ten inches high 
(or a tin cylinder of that size is sometimes 
used). Take a sample of the milk you wish 
to test, mix it well, and pour it into the tube 
to within three inches of the top. Then in- 
sert the Lactometer carefully, and pour in 
enough milk to fill to the top. 

Observe the division of the scale which 
corresponds with the surface of the milk for 
the lactometer reading. 

Find the temperature of the milk, as the 
correct lactometer reading is only obtained 
at 60° F. A lactometer with a thermemeter 
attached is best. Where the two instru- 
ments are combined the thermometer scale 
should be above the lactometer scale so that 
both readings may be taken without remov- 
ing the lactometer from the milk. If the 
temperature should not be just 60*^ the lac- 
tometer reading may be corrected by the 
following rule: 

33. Rule for Correcting the Quevenne 
Lactometer Reading. — Within the range 
between 50° and 70°. 

First. — If the T. is above 60° add one- 
tenth to the L. R. for every degree it is 
above 60°. 

Second. — If the T. is below 60° substract 
one-tenth from the L. R. for every degree 
it is below 60^. , ^u/venne 

LACTOMETER. 




MILK TESTING. 27 

34. Examples under the above Rule. 

L. R. 32, T. eS"^. Correct L. R. 32.8. 
L. R. 26, T. 55°. Correct L. R. 25.5. 

35. The Next Step. After you have found the 
correct L. R. under the above rule, the next step will 
be to find the per cent, of fat in your sample. Then 
you are ready to figure for water. 

36. About Solids Not Fat. Solids not fat^n 
average milk is about nine per cent., but it may run 
as low as 8. 5 pounds in a hundred pounds of milk. 
Hence we adopt that as a standard, and for the fol- 
lowing reason: Suppose we would adopt 9. as a stand- 
ard, then all those that have cows giving milk con- 
taining less than 9 per cent, solids not fat, could be 
accused of watering — 8. 5 is a safe standard. 

37. Rule for Finding Solids Not Fat. Multiply 
the per cent of fat by .7, add the product to the cor- 
rect L/^. and divide the sum by 3.8, the quotient will 
be thUol^s not fat in your sample. 

38. Examples Under the Rule. 

1st— Fat 4. Correct L. R. 32. 

4. X .7 = 2.8 and 32 + 2.8 = 34.8 and 

24,8 -7- 3. 8 = 9. 16 solids not fat = normal milk. 

2d— Fat 3. Correct L. R. 26. 

3. X . 7 = 2. 1 and 26 + 2. i = 28. i and 

28.1 -i- 3.8 = 7.4 solids not fat = watered milk. 

39. Rule to Find the Amount of Water. Sub- 
tract the obtained solids, not fat, from 8.5, multiply 
the remainder by 100, and divide it by 8.5, the quo- 
tient will be the per cent, of water in the sample. 

40. Example Under the Rule. We take the above 



28 MILK TESTING. 

2d example: 8. 5— 7.4=1. i and 1. 1 x 100= no. no 
-i-S. 5=13. Same as 13 per cent, water in sample. 

41. How to Use a Common Lactometer. A com- 
mon lactometer ean be used in place of a Quevenne 
by observing the following: 

Temper your milk to 60^ F. 

Insert the lactometer and take the reading. Then 
multiply the reading by .29, which will reduce it to a 
Quevenne lactometer reading. Suppose your reading 
is 100 and lOOX. 29=29. This being what it would 
read by the Quevenne lactometer. Suppose, again, 
the reading is iio and i lOx .29=31. 9=Quevenne 
lactometer reading. By observing the above rules a 
common lactometer could take the place of a Que- 
venne, but it should be remembered that cheap lac- 
tometers are not reliable as a rule. 

42. About Testing at the Wisconsin Dairy School. 
Each student in the Laboratory Section is required to 
make tests (testing either milk, cream, whey, cheese 
or butter) and make out a report of his work on a 
blank furnished by the station. Composite milk test- 
ing, on account of its great importance, has received 
special attention for the last two winters. Figures 
obtained by the students under this work may be 
found in this book. 

The following is a blank, showing the work of a 
student covering one composite test extending over a 
period of ten days. In the blank, under Adultera- 
tions, we see m96. 58W3.42, which shows that 100 
flbs. of the sample contains 96.58 Bbs. of milk and 3.42 
ft)s. of water: 



MILK TESTING. 



29 



UNIVERSITY OF WISCONSIN— SCHOOL OF DAIRYING. 

Report by P. E. Walline, No. 73. Date, Feb. 14- 1894. 

MILK TESTING. 





OS 


M 


% 






S 


(d 


u 




^3 

H 


<: 


w 

P4 




gi 

<5W 


1^ 


II 


29 


58 


•28.8 


3-45 


8.21 


m96.58 
w 3.42 


3.57 


12 


25, 


56 


24.6 


3.00 


7.02 


m82. 6 
W17. 4 


3.63 


70 


27 


59 


26.9 


1.90 


7-43 


m87. 4 

WI2. 6 


2.17 

Skim'd 


89 


26.5 


70 


27-5 


3.55 


7.89 


m92. 8 
w 7. 2 


3-73 


82 


34 


50 


33. 


2.20 


9.09 


Skimmed 




70 


^r 


67 


31.7 


2.80 


8.86 


Skimmed 








T 


otal... 




172.5 


16.90 


48.50 











Average . . 


28.7 


2.81 


8.08 




Compos- 






ite. 28.5 


63 


28.8 


2.80 


8.09 













N. B, Students are required to work on a three percent, fat basis, 
and an 8.5 per cent, solids, not fat basis. 

4:2a. Calibrating the Bottles as Recommended by 
Dr. Babeock. The ten per cent, of fat represented 
upon the necks of the bottles corresponds to a volume of 
2c.c. It is divided into 50 equal parts, 5 of which are 
equivalent to I per cent. The accuracy of the scale may- 
be approximately determined by filling the bottle to 
the o mark with water and after wiping out the neck of 
the bottle with a piece of filter paper, measuring into the 
bottle 2 c. c. of water, with a delicate pipette, which 



30 MILK TESTING. 

should fill the bottle to the lO per cent. mark. If a 
chemical balance is available the calibration may be 
accurately made by weighing the bottle when it is 
filled to the o mark and again after it is filled to the 
lO per cent, mark with water, care being taken to 
wipe all of the moisture from the neck of the bottle be- 
fore each weighing. The difference in weight should 
be 2 grams. The calibration may be more rapidly 
done by introducing 2 c. c. of mercury into the bottle 
and, after fitting a small cork into the mouth of the 
bottle, inverting it so that the mercury will flow into 
the neck; the length of the column of mercury may 
be measured with a pair of dividers; this length should 
correspond with the length of the scale from o to the 
lo per cent. mark. The same mercury maybe easily 
transferred from one bottle to another by connecting 
the necks of the bottles with a short piece of rubber 
tubing and inverting them. In this way a large number 
of bottles may be calibrated with the same volume of 
mercury. In doing this care must be taken that no 
drops of mercury are left adhering to the sides of the 
bottles. As the specific gravity of mercury is 13.59, 
two cubic centimeters will weigh 27. 18 grams. Where 
facilities for weighing are at hand, this quantity may 
be weighed out and 2 c. c. obtained with great ac- 
curacy, as slight errors in weight do not materially 
affect the volume. In comparing bottles in this man- 
ner the bottles should be clean and dry. Bottles 
which vary more than 0.2 per cent, in the whole 
length of the scale from o to 10 per cent, should not 
be used. 



MILK TESTING. 



HOW TO DIVIDE THE MONEY. 



31 



4:3. The Correct Way. Let us suppose that there 
is one composite test taken weekly, and 

A has for the first week 2,046 lbs. milk-test, 3.2 equals fat 65.47 



B 

c 

A has the second week, 


822 " 

625 •• 

1,820 " 


4.1 

• 4.6 

3.3 


" 33.70 

" 28.75 

60.06 


B 


780 " 


4.0 


" 31.20 


c 

A has the third week. 


725 " 
2.244 " 


4.2 
3.0 


•' 30.45 
" 67.32 


c 

A has the fourth week. 


1,000 " 

650 " 

2,120 " 


4-2 

4-4 
31 


" 42.00 
" 28.60 
" 65.72 


B 

c 


962 " 
720 " 


40 
4.1 


" 38.48 
" 29.52 



Total, 14,514 

A's milk for month, 8,230 lbs. equals 258.57 fat. 
B's " •' 3,564 " " 145.38 " 

C's " " 2,720 " " 117.32 " 



Total, 521.27 



Total. 


14,514 Total, 521 


27 






i. The Butter Sales, 










First shipment, 


4-40 lb. tubs, 


160 lbs. 


net amount 


$40. 00 


Second ' ' 


2-60 " " 


120 " 






32.20 


Third " 


2-60 " " 


120 •• 






30.50 


Fourth " 


2-60 " •• 


120 " 






31.60 


Home sales, 




50 •• 






12.50 


A drew 




10 " 






2 50 


B drew 


Total, 


6 " 

586 




Total, 


150 




$150.80 


Cost of manufacturing 586 lbs 


. at 40. 






2344 



The patrons' share is, - - . . $127.36 

If 521.27 lbs. fat are worth $127.36, i lb. of fat is worth 24.43c. 
A's share equals 258.57 X 24.43c, equals $63.16 ) 
B's " " 145.38X24.43 " 35-53^127.36 

C's " " 117.32X24.43 " 28.67 ( 

N. B. — Most secretaries carry over the amount brought about by 
the small fractions, to save figuring. If, in the above case, we carry 
$2.26 forward to the next month, we would have: 



32 



MILK TESTING. 



A's share equals 258.57 X .240. equals $62.05 ) $125.10 

B's " " 145.38 X .24c. " 34.89)- 2.26 carried over. 

C's " " 117,32 X. 24c. •• 28.16) 

$127.36 

4:5. The Practical Way. Taking the same milk and 
the same test we find it as follows: Here we find the 
average test by adding the four tests together and 
dividing by four. 

A. 8.230 lbs. milk. Average test for month 3.15 = 259.25 lbs fat. 

B. 3.564 '• " " " 4-075= 145-23 " " 

C. 2,720 " " " •• 4.325 = 117.64 " " 

Total, 14,514 lbs. milk. Total, 522.12 " " 

N. B. — We find that in this case we have nearly one pound of fat 
more for the total. By inspection we find that A has nearly one 
pound more than in the former statement, while B has a trifle less 
and C has a trifle more. 

Of course, if cows vary very widely in test and in milk 

yield from week to week, we would recommend the "cor- 
rect way." But for general practical purpose the incor- 
rectness of this "practical way" is so slight, and labor 
saved in figuring so marked, that most any one will be 
justified in using it. 

46. A's Butter Statement. 



Total No. pounds milk 

Total No. pounds butter 

Average net price for butter 

Net receipts for butter , 

For making butter @ 4c 

Net amount due patrons , 

Per pound of butter fat (net to patrons) , 

General average test 

Your average test 

Your No. of pounds of milk 

Your butter fat 

Your net proceeds 

lo pounds butter drawn @ 25c 



Amount due you. 



Pounds. 



I4>5H 
586 



3-59^ 
3-141 
8,230 

258.57 



Price. 



Dolls. Cts, 



150 

23 

127 



$60 



25-73 
80 

44 
36 
24.43 



16 

50 

66 



MILK TESTING. 



33 



47. Dividing Cheese Money. 

figures as in butter: 

A's milk for month. 8,230 pounds. 
B's " " 3,564 pounds. 

C's " " 2,720 pounds. 



Taking the same 



Fat, 258.57 
•• 145.38 
" 117.32 



Total 



I4.5H 



Total 



521.27 



Suppose you get 1,450 pounds cheese, selling at ten cents net, 

making total amount of money 

Manufacturing of 1,450 @ ij4 cents per pound, equals 



$145,00 

21.75 



Leaving patrons $ 1 23 . 25 

If 521.27 pounds fat are worth $123.25, one pound of fat is worth 
23.64+ cents. 

A's share equals 258.57 X 23.64+c. equals $61.13 
B's " " 145.38X23.64+ " 34-38 

-C's ." " 117.32 X 23.64+ " 27.74 

Total $123.25 

N. B. In dividing the money in this case the secretary might have 

taken out seventy-seven cents and given it to the patrons the follow- 
ing month. He would then have: money, $122.48; fat, 521.27; price 
for fat, 23.5; saving much labor in figuring. 

48. A's Cheese Statement. 



Total No. pounds milk 

Total No. pounds cheese 

Average net price per pound (cheese) . 

Net receipts for cheese 

Making and selling @ 1% cents , 

Net amount due patrons 

Per pound butter fat (net to patrons) . 

Your amount of milk 

General average test 

Your average test 

Your butter fat 

Your net proceeds 



Pounds. 



14,514 
1,450 



8,230 

3.59^ 
3.141^ 
258.57 



Price. 



Dol, 



145 

21 

123 



61 



Cts. 



10 

GO 

75 
25 
23.64- 



13 



p s.— Suppose A had drawn fifty pounds of cheese, and 1,400 
pounds were sold to the buyer. We, of course, would have charged 



34 



MILK TESTING. 



him tiae same, and would now get our pay by taking it out of the 
$61.13, leaving him $61.13 — $5.00 = $56.13. 

Before closing these chapters the writer would like to 
add that recent investigations tend to confirm the fact 
that satisfactory results can be obtained by making com- 
posite tests only every ten days, or even better than that, 
viz.: semi-monthly. A great advantage under semi- 
monthly composite tests would be that in making monthly 
dividends the secretary would have to deal with no worse 
fractions than tenths or five one-hundredths, either of 
which is a very easy and simple fraction to handle; the 
assumption being that tests are read not closer than 
tenths. 



PART III. 

USEFUL POINTERS FOR MAKING THE TEST. 



49. About Running the Machine. 

1. All testing machines should be examined fre- 
quently, to see that all the bearings are in order. 
And especially should those machines having rubber 
bearing be watched; for loose adjustments lessen the 
speed of the wheel containing the bottles, and result 
in a poor test. 

2. An ordinary size machine should be run at a 
speed of about i,ooo revolutions per minute. Small 
wheels should be run faster, and large wheels slower, 
ranging from 700 to 1,200 revolutions. 

3. The machine should be frequently oiled, and the 
bearings kept free from dirt and dust. 

4. Never hold to the crank of a rubber or belt bear- 
ing machine to stop the motion of the wheel suddenly, 
but let it gradually stop on its own accord. Forcibly 
stopping a rubber bearing machine may ruin its bear- 
ing in a very short time. Remember this, ye operators 
of rubber bearing machines. 

50. About Adding the Acid. 

5. Acid of a specific gravity of 1.82 to 1.83 is of the 
right strength for milk testing; 1.83 is preferable. 

6. If the acid is too weak, use a little more than 

the usual quantity. 

[35] 



36 MILK TESTING. 

7. If your acid is too strong, use a little less than 
the usual quantity. Do not .dilute the acid with 
water. 

8. If your acid is considerably too strong or too 
weak do not use it at all. 

9. Experience has shown that you can greatly im- 
prove your test, when your acid is too weak, by warm- 
ing the milk before adding the acid, but not above 
75° F. And when your acid is too strong you can 
greatly improve your test by cooling the milk before 
adding the acid. 

10. If by circumstances you are compelled to use 
very weak or very strong acid, observe the advice 
given in No. 9, and follow it. You will find it a great 
aid. 

11. Always hold the bottle in a slanting position 
when adding the acid, allowing the acid to flow down 
along the inside of the bottle to the bottom. 

12. Holding the bottle in a straight, upright posi- 
tion and letting the acid drop down onto the milk is 
a sure way to char your milk and get black spots in 
your test. 

13. Do not let the bottles stand long with the milk 
and acid unmixed. Do not let the bottles cool off 
after mixing, but test while hot. 

14. Keep your acid bottles tightly corked. Either 
a glass or rubber stopper should be used. Glass stop- 
pers well fitted to the bottle are the best. 

15. If the acid is left open to the air it will absorb 
moisture from the air and become weak. 



MILK TESTING. 37 

1 6. When the appearance of the fat is of a light 
color, and contains a little whitish curdy matter at 
the bottom of the fat column, it is a sure sign that the 
acid is too weak. 

17. When the appearance of the fat is of a dark 
color it is a sign of too strong acid. 

51. Distributing the Bottles. 

18. In an even numbered bottle tester always put 
them in pairs opposite each other. In a fifteen 
bottle tester, to test five bottles, put in one bottle and 
skip two places each time until the five are thus dis- 
tributed. To test three bottles, put in one bottle then 
skip four places, then put in another bottle, then skip 
another four places and then put in your third bottle. 
Six bottles can be tested by putting in a pair of bot- 
tles, then skip three places, put in another pair and 
so on. For nine bottles put in three each time and 
skip two places each time. For twelve bottles put in 
four each time and skip one place. 

52. Black Spots. 

19. If you are troubled with black spots in your 
/at, it generally comes from either of the following: 
First — By pouring your acid into your bottle in 
such a way that it drops on the top of the milk. (See 
No. II.) Second — By letting your bottle stand un- 
mixed after the acid has been added. Third — By 
having your milk too warm when the acid is added. 

*^f you have a large dark mass in the column of the fat, 
give your bottles an extra whirl which generally brings 
it to the bottom. 



38 MILK TESTING. 

53. White Sediment in Fat. 

20. If you have a cloudy, white sediment in the 
lower end of the fat column, it indicates that your acid 
is too weak, and more acid should be taken. A white 
sediment test can often be improved. Thus: Cool 
down the fat in the neck, and then add a little hot 
water to fill the neck to the figure 10, heat up the bot- 
tle quite hot in hot water and whirl lively for a minute. 

54. Trouble About the Bulb. 

21. In testing thin cream (or when dividing rich 
cream into two cream bottles), be careful to fill the 
bottles not above the figure 14. If you fill too high 
the lower reading will be in the bulb, and no reading 
can be taken. 

If your cream is richer than expected, you can eas- 
ily fill the second time and give it another short whirl. 

55. Miscellaneous Useful Hints. 

22. Never make a test without first covering the 
jacket. The bursting of a bottle in an uncovered 
machine might cause a serious accident by throwing 
acid or glass into the operator's face. 

23. Experience has shown that a much clearer 
test can be obtained by filling your bottles only up to 
the base of the neck, after whirling the first time. 
Then whirl for a minute and fill to the figure eight 
and then whirl for another minute. Try it if your 
test does not show up clear. It works fine. 

24. Always use water from condensed steam or rain 
water in preference to hard water. Soft water tests 
are much more satisfactory. 



MILK TESTING. 39 

25. If for any reason the test can not be made im- 
mediately after mixing the milk and acid, set the 
bottles in hot water to prevent them from cooling. 

26. Immerse the bottles, (after the test is com- 
pleted) in very hot water, completely immersing the 
fat column in the neck. This will keep the fat in 
liquid form, and give you a fine reading. If the bottle 
is allowed to cool before the reading is taken, the fat 
will be lowered in the neck of the bottle and adhere 
to the sides, which prevents getting an accurate 
reading. 

27. Especially should the advice given in No. 26 
be allowed when the atmosphere of the room is cool, 
or when a large number of tests are made at one time. 

28. If your test gives unsatisfactory readings cool 
down the fat in the neck of the bottle to about 40° F. 
then immediately immerse in hot water, above the fat 
column and thereby heat your fat to 150° F. and you 
will find an improvement in the clearness of your test. 

29. Never mix your milk and acid in the test bottle 
with an up and down motion, but give it a rotary mo- 
tion and you will have a bottle with a clean neck to 
start with. 

56. Study, I, 4, 9, II, 13, 16, 23, 25 and 26, es- 
pecially under Useful Pointers for making the test. 



PART I. 
APPLICATION OF THE TEST. 

1. Reasons why dairymen should apply the test to 

their cows. p. I. 

2. Why cheese factories should pay by the test. 

P- 3. 

3. Useful hints to cow owners, p. 5. 

PART II. 

THE GLASSWARE AND MACHINERY OF 
THE BABCOCK TEST. 



9 
10 
II 
12 
13 



The regular bottle, p. 8. 
The pipette, p. 8. 
The acid measure, p. 8. 
The cream bottle, p. 8. 
The skim milk bottle, p. lO. 
Machine for whirling, p. 10. 
About the motion, p. 10. 
The acid. p. 10. 
Weak acid. p. 1 1. 
Boiling water, p. il. 

flaking the Test. 



14. Sampling the milk. p. 11. 

15. Measuring the milk. p. 12. 

16. Adding the acid. p. 12. 

17. Whirling the bottles, p. 13. 

18. Measuring the fat. p. 13. 

[40] 



MILK TESTING. 



41 



19. Testing skim milk, buttermilk and whey. p. 15. 

20. Testing cream, p. 15. 

21. A good gathered cream test. p. 16. 
2ia. The latest and best cream test. p. 16. 

Testing Cheese. 

22. Taking the sample, p. 17. 

23. How to make the cheese test. p. 18. 
23a. How to test butter, p. 18. 

The Composite Test. 

24. Potassium bichromate, p. 19. 

25. The potassium bichromate thoroughly tested. 

p. 20. 

26. How to get the sample, p. 21. 

27. How to measure and keep the sample, p. 22. 

28. Sampling milk in factories, p. 22. 

29. Quick sampling when busy. p. 23. 

30. Another good composite test. p. 24. 

How to Detect Watered Hilk. 

31. A simple formula, p. 25. 

32. Directions for using the Quevenne Lactometer. 

p. 25. 

33. Rule for correcting the Quevenne Lactometer 

reading, p. 26. 

34. Examples under the rule. p. 27. 

35. The next step. p. 27. 

36. About solids, not fat. p. 27. 

37. Rule for finding solids not fat. p. 27. 

38. Examples under the rule. p. 27. 

39. Rule to find the amount of water, p. 27. 



42 MILK TESTING. 

40. Example under the rule. p. 27. 

41. How to use a common Lactometer, p. 28. 

42. About testing at the Wisconsin Dairy School. 

p. 28. 
42a. Calibrating the bottles as recommended by Dr. 
Babcock. p. 29. 

How to Divide the Money. 

43. The correct way. p. 31. 

44. The butter sales, p. 31. 

45. The practical way. p. 32. 

46. A's butter statement, p. 32. 

47. Dividing cheese money, p. 33. 

48. A's cheese statement, p. 33. 

PART III. 
USEFUL POINTERS FOR MAKING THE TEST. 

49. About running the machine, i, 2, 3 and 4. p. 35. 

50. About adding the acid, 5 to 17 inclusive, pp. 

35 to 37. 

51. Distributing the bottles, 18. p. 37. 

52. Black spots, 19. p. 37. 

53. White sediment in fat, 20. p. 38. 

54. Trouble about the bulb, 21. p. 38. 

55. Miscellaneous useful hints, 22 to 29. pp. 38 

and 39. 

56. Study I, 4, 9, II, 13, 16, 23, 25 and 26, espe- 

cially pp. 35 to 39. 



s^^i 



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